About Me

We are a homeschooling, life loving family of 7. John and Josh are twins. John makes friends easily and can't stand still. Joshua loves to help and build things.
Jeffrey is independent and happy go lucky.
Sarah is a happy little girl who loves to play dress up and her brothers love to tease her all the time.
In between Jeffrey and Sarah, was Josiah who didn't get to see our faces, but who we will see when Jesus comes.
Our newest addition is Christina who loves to get into everything, dance and sing, and is learning to talk, though most of it is still unintelligible. But she is the cutest little pixie!
Mommy, that's me. I am a stay at home mom, with a Bachelors in Health. I'm homeschooling the kids and trying to keep up with the house and laundry, never ending process, while running my health business.
Daddy, Victor. Works hard for a furniture company as a truck driver, currently driving long hours across the country and coming home just to see us on Sabbath.

Heat 1 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serranos, onions, chickpea flour, cilantro, oil, yogurt, and salt in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.

Enjoy right away with cilantro and yogurt as garnish.

My adaptations were as follows:

All purpose gf baking flour since I didn't have any chickpea flour and the mix has chickpeas flour as it's first ingredient.

No oil, used some water instead.

A little silky tofu in place of yogurt.

Left out the chilis since the one small can of tomatoes I used had chilis in it.

Used ground seasonings and left out the mustard. Couldn't find the curry powder so used a bit of garam masala instead.

It turned out good. The kids weren't fond of the dumplings, but Victor and I liked them. The curry was too hot for my taste so I'll add less curry powder and use tomatoes with no chilis next time. And maybe next time I'll use coconut milk in the dumplings, to help with the flavor.

Curry and dumplings on left and quinoa with tomatoes and cucumbers and olives on right.